Ragout Of Peas And Chanterelles

1. 1

   Preheat oven to 350 degrees.

2. 2

   Trim garlic head about 1 inch from top, exposing cloves.

3. 3

   Place on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil.

4. 4

   Sprinkle with salt and pepper, and wrap tightly with foil.

5. 5

   Roast until cloves are soft and golden brown, about 1 hour.

6. 6

   Unwrap, and allow to cool to room temperature.

7. 7

   Squeeze roasted garlic out of bulb, and mix with 1 tablespoon olive oil.

8. 8

   Set aside.

9. 9

   Tear any large chanterelles into pieces, and reserve.

10. 10

    In a large skillet, heat remaining olive oil, and saute leeks with salt and pepper until soft, about 5 minutes.

11. 11

    Add chanterelles, and saute until tender, about 5 minutes.

12. 12

    Add peas and a tablespoon of water if mixture looks dry.

13. 13

    Cover pan, and cook over low heat until peas are just tender, about 8 minutes.

14. 14

    Stir in roasted garlic mixture, and season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.